Rouille Sauce Recipe

In this rouille sauce recipe, breadcrumbs thicken the rust-colored sauce, and a roasted bell pepper adds flavor and color.

| July/August 2004

  • Rouille is generally made with some kind of hot chile.
    Photo By Joe Coca

This rust-colored pepper sauce is sometimes fiery, sometimes not, though it’s generally made with some kind of hot chile. This version is thickened with breadcrumbs, and a roasted red bell pepper adds flavor and color.

For more garlic-inspired recipes, read the original article, 7 Glorious Garlic Recipes

Rouille Sauce Recipe

• 2 slices day-old country-style bread (not sweetened)
• 2 tablespoons water
• 5 to 6 cloves garlic, peeled and sliced
• Large pinch of salt
• 1 large red bell pepper, roasted, peeled, seeded, and chopped
• 1 dried hot red pepper, ground, or about 1/2 teaspoon cayenne
• 1/3 to 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper

1. Cut bread into half-inch cubes or make rough crumbs in a food processor; there should be about 1 cup lightly packed. Sprinkle the bread with the water.

2. Combine garlic, peppers, and bread in the bowl of a food processor. Pulse to mix, but be careful not to overprocess. Add about half the oil and drizzle the rest in gradually, pulsing to mix.

3. If you’re using a mortar and pestle, add the oil as for a mayonnaise, a little at a time, increasing the amount of oil as the sauce emulsifies. If you’re using a food processor, add about half the oil and drizzle the rest in, pulsing to mix.

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